Nothing, absolutely nothing screams summer other than popsicles, ice creams, and MANGO!! Add the zing of lemon to that, fresh crispness of pomegranates and creaminess of cashews and you have yourself an incredibly bright and delicious treat. Ladies and gentlemen, we have a new crush - Mango Lemon Cashew Popsicle!
It doesn't get easier than this, 5 ingredients, one blender, and popsicle molds. Make it the night before, serve it for breakfast the next morning. Yes, they make a completely legit breakfast too!
These were sweetened with maple syrup as I ran out of honey. If you want to avoid any sweetener, go ahead add a banana. Cashew milk gives a wonderful richness and body to these treats. You could, by all means, use thick yogurt. But I would implore you to try the nut milk, it just adds so much oomph!
So here's a sweet treat that tastes so good that you forget how good it is for you! It's alkaline, rich in vitamins A & C, fiber, protein and also the wonderful antioxidants. Sounds good? 🙂
NOTE: You can find the recipe for Cashew Milk here.
Hope you all love it as much as we do.
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Mango Lemon Cashew Popsicles
Ingredients
- 1 cup Cashew Milk You can use plain Greek yogurt
- 1.5 Mangoes, diced
- 2 tsp Lemon juice
- 4-5 tbsp Maple syrup You can use honey or agave
- 4 tbsp Pomegranates
Instructions
- Combine all the ingredients, except pomegranates, in a blender and whiz until thick and silky smooth. Taste and adjust for sweetness.
- Stir in the pomegranate arils and pour into your popsicle molds. Freeze for 8-10 hours. Unmold and enjoy!
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